1 onion, finely chopped
2 cloves garlic, crushed
150 g shortcut bacon, chopped
1 ¼ cups medium-grain rice
40 g sachet dried French onion soup mix
2 zucchini, grated
2 cups milk
1 cup water
1 cup grated tasty cheese
- Heat an oiled, medium, non-stick frying pan over a medium heat. Add the onion, garlic and bacon. Cook, stirring for about 5 minutes, or until the onion is soft.
- Transfer onion mixture to an oiled, large ovenproof dish (12-cup). Add the rice, soup mix, zucchini, milk, water and half the cheese. Stir to combine. Cover tightly with oiled foil.
- Cook in a moderate oven (180C) for 40 minutes. Remove from oven and discard the foil. Sprinkle with remaining cheese. Return to oven.
- Cook, uncovered, for a further 20 minutes, or until rice is tender and top is golden brown.